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Fettuccine Alfredo!


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#1
Smisteph

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I found a recipe on Pinterest that used cauliflower to make a creamy Alfredo sauce, and I knew I had to try to bulletproof it! I was really pleased with how creamy and delicious this turned out. The only thing this was missing was a suitable protein source - any suggestions there would be greatly appreciated!! I will definitely be making this again!!

Ingredients:
1 lb. 100% Rice Fettuccine
2 smallish heads of organic cauliflower chopped
1 carton (4 cups) organic vegetable broth
6 cloves organic garlic
6 Tbls. Organic grass fed butter
2 tsp. pink Himalayan salt
A good handful fresh organic basil torn or rough chopped

Directions:
In a large sauté pan, bring broth to a boil. Add cauliflower and simmer for about 10-15 minutes until cauliflower is very tender. In a separate pot, boil pasta according to package directions. In a small pan sauté the garlic in 2 Tbls. of butter until slightly golden and fragrant. When cauliflower is tender, transfer in batches to a blender and purée with the sautéed garlic and salt until very smooth (around 5 minutes in a regular blender) adding 2-3 cups of the remaining broth to keep the sauce flowing. Once smooth, transfer the sauce back to the large sauté pan and heat on low. Add remaining butter and basil and stir until butter is melted and flavors combined. Once pasta is done drain and rinse before tossing into the sauce. Toss in steamed broccoli, spinach, or any other veggie that makes you happy!

#2
Jason Miller

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I'll probably try it, but with spaghetti squash instead of box noodles.
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#3
Smisteph

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This would be fantastic on spaghetti squash! I like that option better than the rice noodles, but my kids were getting a little desperate for something that tasted a little more traditional, so this was a good compromise. :)

#4
MaverickAzz

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Pour that over your steaks, and add some lemon wedges too. I'll give it a shot too!

No sorcery, just science. 


#5
mmejoanna

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My mouth watered reading that recipie. I will definitely will try, thanks for sharing! BTW zucchini noodles are really good ... I'd wager they would work well with this dish. You make zucchini noodles with this gadget/see link. Then I usually "soften" them for maybe 30-60 seconds on low heat (in skillet) to make them tastier:

http://www.amazon.co...ucchini noodles

#6
Jason Hooper

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Ordered!

#7
Butchie Monad

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Is parmigiano reggiano a definite no no? That would be a hard one to part with...especially in fredo sauce.

#8
Jason Miller

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Is parmigiano reggiano a definite no no? That would be a hard one to part with...especially in fredo sauce.

Unfortunately yes, even the Kerry gold grassfed cheese, if you do this strict for a while, you will notice when you eat it, I called bullshit with the grass fed cheese until when I ate it my temperature and heart rate rose, once in a while though.
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#9
Leonard Meyer

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This sounds good. I will try it soon. So what's the best Bp type noodle or pasta ?

#10
Leonard Meyer

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This sounds good. I will try it soon. So what's the best Bp type noodle or pasta ?

#11
Pierre Eklund

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This sounds good. I will try it soon. So what's the best Bp type noodle or pasta ?

Rice is probably best, but more yellow in the scale. Use for carb refill days.
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#12
Jason Hooper

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Zucchini noodles rock! Thanks, Joanna!

#13
Leonard Meyer

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So zucchini noodles are good?

#14
Jason Hooper

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Either way. Rice, zucchini, whatever--just no wheat!

#15
Pierre Eklund

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Wheat should be blacklisted, not even red on the list. :)
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#16
mmejoanna

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Zucchini noodles rock! Thanks, Joanna!


Yay! I'm so happy you like them! I gots to make me some, it's been awhile. Maybe I'll do them with this alfredo recipie this week : )

#17
mmejoanna

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I made it! Thanks again for the recipie. Thoughts: a) It can be a rich soup as well as a sauce. b ) It's tasty. c) Making again for sure. d) Next time I'm using less garlic, and I'm adding coconut milk instead of the extra broth at the end.

#18
Leonard Meyer

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How's organic veg broth on the Bp scale. Might use broth from fennel eggs soup.

#19
Quantified Bob

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Wow, amazing and delicious recipe - thanks! I made it last night with just a few minor tweaks:

 

  • 5 cloves of garlic instead of 6
  • Blended the basil in with the cauliflower and sautéed garlic/butter so it took on a green-ish color
  • Used spaghetti squash instead of rice noodles (tip: bring large pot of water to a boil, then add the squash, cover, and boil for 30 minutes - cooks perfectly!)

 

3fb5a19e797c11e28df322000a1f9367_7.jpg

(http://instagram.com/p/V24GsfpV3-/)

 

I served it with a side of kale salad (w/avocados and radishes), and for protein I made some meatballs using ground grass-fed beef and lamb. Definitely going to make this a weekly diet staple!

 

(was out of dry white wine so had my first glass of red in almost 3 months - shh!! :)

 

 

 

 

 







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